Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there
    2 weeks ago by brownpapernutrition Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there ain't no complaining in my house about it SUCH a yummy winter treat with a mug of warm ho-cho, chai, tea or dandy - have you tried dandelion tea? Kinda tastes like coffee but without the caffeine hit and made of dandelion root which can help support healthy liver function too, it's delicious - hunt it down if you haven't! Making these with a beautiful spelt flour and plenty of cinnamon (obv) but trying to avoid the extra sugary component on the top - once they're peaking I'll share the
  • Rainbow platter I made to kick off our big friends
    2 weeks ago by brownpapernutrition Rainbow platter I made to kick off our big friends lunch last weekend... one of my favourite things to make!  #saysthataboutallfood  Mixed it up to suit all tastebuds - a combo of dips with some dukkah over the top  #fancy  veggie sticks  #hellsyeah , tamari almonds, olives, seed snaps, pickles  #theobsessioncontinues , a few cheeses, crackers, and some baby radish! In a world where we are so 'connected' yet so disconnected at the same time, I truly cherish having my nearest with me to share beautiful food. Eating with joy is powerful for your health, make sure you disconnect from other distractions
  • Our touchdown meal in Bali wasnt Indonesian but by god
    12 hours ago by brownpapernutrition Our touchdown meal in Bali wasn’t Indonesian but by god were these tortilla with cauliflower, asparagus creme and some bangin sweet spicy crunchy thing a bloody delight for the tastebuds  @quince_bali  !!!! From there the eating extravaganza continued around Canggu until we had our final few days in Nusa Dua. There are so many ridiculously good, wholefoods and a stack of plant based (or giving plenty of veg options) locations you absolutely must visit when next in Bali, I will write them up in the blog ASAP with pics. I captured everything on my iPhone this time rather than lug
  • SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2
    2 weeks ago by brownpapernutrition SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2 : NUTRITION FOR PREGNANCY on Saturday 17 August, 2019!!!!  @nutritioncollectiveaus  Following on from PART 1: PRECONCEPTION AND FERTILITY we will dive deep into Pregnancy Nutrition. There isn’t a whole lot of information out there regarding what you SHOULD EAT during pregnancy, rather just the scary stuff, so  @wholefoodhealing  and I are absolutely stoked to be bringing our in depth knowledge to you. Brit and I will empower you by taking away the fear and guess work when it comes to nourishing you and your baby during pregnancy. Starting at Trimester One
  • BALI BOUND!!!!! Spending the next week not working cooking cleaning
    1 week ago by brownpapernutrition BALI BOUND!!!!! Spending the next week not working, cooking, cleaning, organising, dealing or doing anything but relaxing, playing, surfing and of course alllllllllll the eating. THANK YOU SO MUCH to everyone who loaned me their hot tips for places to eat around Canggu!!!! Cannot freakin wait!!! PS these are my uber delicious Tahini Macadamia Icy Poles and they await you in this month's issue of Eat Well  @wellbeing_magazine  - easiest dessert to have stashed in the freezer - make them, then you'll feel like it's summer even when it's winter?!?!?!  #everydayisagooddayfornicecream  YOU’LL LOVE TAHINI BECAUSE... it’s rich in calcium for

PLANT BASED CAULIFLOWER LARB

Is cauliflower the vegetable that just keeps on giving? As it seems – Y.E.S. From its humble beginnings in the 80’s with that weird white sauce and parsley to where it stands today it sure has come a loooooong way in its time would you agree? We use it in our recipes for all the meals of the day – cauliflower steaks, whole roasted, little toasty florets, in salads, marinated you name it and now, yes folks, we’re popping it in with all our fave asian flavours to make a Cauliflower Larb!

So larb, and those new to it, is a national dish of Laos, but it is also eaten in other parts of Asia. The main ingredient you find in a traditional larb is a mince of some sort – chicken or pork, but we’re handing it over to the veggies for this one and cauliflower being quite a hearty veggie which holds its own when it’s finely chopped or ‘riced’ for instance is the perfect swap. We’ve teamed it with all the yummy traditional flavours of lemongrass, garlic, onion, chilli and lime and instead of serving in lettuce cups – also very delicious – we’ve gone instead with cucumber and green beans.

This CAULIFLOWER LARB is seriously delicious and a must make for any devoted cauli or asian food lover! Enjoy

CAULIFLOWER LARB 

GF : DF : SF : VEGAN

Serves 4

1/2 small head cauliflower (approx 4 cups florets)

2 1/2 tablespoons coconut oil

1/2 tablespoon finely chopped red chilli, seeds removed

1/2 bunch coriander, leaves picked, stems finely chopped

1 clove garlic, peeled and finely chopped

1 stalk, lemongrass, finely sliced

1 tablespoon mint leaves, finely chopped

3 asian shallots, white part only, finely sliced

1 teaspoon lime zest + 4 lime wedges to serve

100g green beans, trimmed

1 small lebanese cucumber, finely sliced

1 cup cabbage, finely shredded (opt: lettuce or lettuce cups)

Toasted peanuts, to serve

Dressing:

1/4 cup lemon juice, approx 1/2 lemon

2 teaspoons lime juice, approx 1/2 lime

1 teaspoon tamari

1 teaspoon coconut sugar

1 teaspoon chilli (optional)

To make the cauli into a consistency similar to mince, simply finely chop the cauli florets or place in a food processor and blitz until mince like and set aside. Place a frypan on medium heat and add coconut oil, chilli, coriander stems and garlic and fry until fragrant about 1-2 minutes. Add cauliflower and cook a further 10 minutes. Once cooked, remove from heat and allow to cool slightly then fold through lemongrass, mint, 1 tablespoon finely chopped coriander leaves, shallots and lime zest. Whisk together ingredients for dressing and toss through. Place on a platter or bowl with green beans, lebanese cucumber and cabbage, top with lime wedges and extra coriander leaves if desired and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment